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Monday, September 19, 2011

Homemade Potato Gnocchi with Roasted Tomatoes

I've always been in awe of people who make their own pasta... it seems so elaborate and tricky. We received a pasta making machine as a gift years and years ago, and despite our best efforts, only managed to wring out a few sad, thick noodles. I was amazed then when my husband (VintageDad) decided to attempt to make gnocchi a few weeks ago. I rolled my eyes and wished him luck, then made myself very busy setting the table and making salads. Much to my surprise, his gnocchi turned out GREAT, especially when paired with a fresh pesto from our little basil patio pots. I felt so cosmopolitan!

VintageDad is traveling this week for work, but something about this beautiful fall weather prompted me to give his recipe a shot. I was expecting it to be hard, messy work, but it really wasn't. The fact that I didn't have to fool with rolling out thin noodles made things a lot easier too. Shaping the gnocchi felt like playing with Play Doh!

I served mine with a new batch of dairy-free pesto (see my recipe here) and some awesome roasted tomatoes. I made the basil first and set it aside, then quartered several tomatoes and set them in the oven to roast with oil and salt, then attacked the gnocchi. While the method is very simple, you will be busy watching your batches boil -- each one only takes a minute or so -- so don't plan on setting a pot on the stove then moving on to do something else.

Bake the potatoes in the microwave for about 2 minutes per potato (don't forget to poke with a fork; leave whole and with skin on). Let cool slightly, then cut in half and scoop out the pulp. Reserve empty skins for another recipe (see Crash Potatoes later this week).

Meanwhile, mix flours in a large bowl. Add the potatoes, salt, pepper and oil and mash. Knead for 3 minutes, then shape into a rectangle. Slice your rectangle into eight equal ribbons. Take each ribbon and roll into a snake shape. Cut each snake into 1/2" pieces, and press each piece lightly with a fork.

Boil gnocchi in small batches. As soon as the pieces start to float, scoop them out with a slotted spoon and set aside in a casserole dish. When all of the gnocchi are cooked, re-warm them in the oven (add a little cooking liquid if they seem dry, but don't add too much or they'll start to break apart).

Serve with pesto (you can thin your pesto with some of the gnocchi cooking liquid) and roasted tomatoes.

You've inspired me to give gnocchi another try. I tried recently, and it was easy enough, but the end texture left something to be desired. Kinda gritty and grainy and mashed potatoey all at the same time somehow... I'll have to try out your recipe.Thanks for sharing on the Hearth and Soul blog hop!

Visiting from Melt In Your Mouth Hop. Please return the favor. Also, Mom Blog Society is looking for recipes to feature on our site. We would love to feature you blog. Come on over if you are interested, I will be watching for you. You Can be featured more than once TOO! www.momblogsociety.com

I have wanted to make gnocchi but hadn't had time to create a #gfree recipe. I am looking forward to trying yours as it looks wonderful. Thanks for doing the work of coming up with a recipe and sharing it with the Hearth and Soul Hop.